This recipe is a blending of two concepts…Chicken Marsala and Savory Pumpkin. Yes, it may be a little “avant gourd,” but there’s nothing wrong with that! Anyway, we essentially pan fried some chicken breast and topped it with a Pumpkin Marsala sauce and finishing everything off with some grated parmesan. We were delighted by how the sauce itself turned out. The pumpkin and milk gave it a creaminess and a full body, while the onions and garlic added some sweet earthiness, and the marsala wine gave it that little bit of the classic flavour you’d expect with a Chicken marsala.
Time: 60 Minutes
- Pumpkin (fresh is best, but canned will work in a pinch to reduce cooking time)
- Marsala Cooking Wine
- Milk or Cream
- Chicken Breast
- All Purpose Flour
- Shredded Parmesan Cheese
- If using fresh, Break Down Your Pumpkin. Remove the skin, and cut the flesh into cubes…then boil until soft, and drain the water. **If using canned pumpkin, just scoop it into a saucepan.
- As your pumpkin cooks, peel and dice your onion and garlic. Heat a pan with a little olive oil, and add your onion, garlic, and basil. Sauté until your onion turns opaque. Then, add it to your pumpkin.
- Pour a little milk or cream into your pumpkin and onions pot, and mash until smooth. Then, pour in some Marsala cooking wine, and bring to a low simmer.
- Slice your chicken breast longways into two thin, flat pieces.
- Coat each piece of chicken with flour.
- Heat some oil in a heavy bottomed pan (we prefer cast iron), and then when it’s hot, add your chicken. Fry for a few minutes on each side until your chicken turns a golden brown, and the flesh reaches an internal cooked temperature of 165 degrees F.
- When your chicken is done, plate it, top it with your sauce, and sprinkle your parmesan cheese atop.
- Devour, and enjoy!